Spray 13x9 inch pan with liquid shortening. Arrange fish in pan and sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic till limp. Pour over fish. Place tomato on fish and pour wine over fish.

Bake 350 degrees 30-45 minutes. Serves 2-3.

Grilled Trout

6 small trout

Salt or seasoning for fish

Prepare trout: rub with oil and sprinkle with salt or seasoning. Place in fish basket if available or place on preheated grill rack and cook for about 15 minutes, turning as needed.

Options: Place onions in the body cavity and baste with butter. Wrap with aluminum foil.

Rainbow Trout on the Grill

Rinse trout under cold water and stuff with lemon wedges and onions. Wrap in foil and cook on hot charcoal or gas grill for 6 minutes on each side. Do not overcook.

Open foil and, with back of fish facing you, remove skin. There is a line

Down the middle dividing the back meat and the belly meat. With fork,

Pull the back meat toward you and belly meat away from you and remove bone.

Squeeze on fresh lemon. Salt and pepper as needed.

Rainbow Trout with Artichoke Heart

6 Rainbow Trout fillets

1/2 cup butter

4 tbsp. green onion, chopped

2 tbsp. parsley, chopped

3 cloves garlic, minced

1 tbsp. lemon juice

8 oz. can of sliced mushrooms, drained

14 oz can artichoke hearts, sliced, and drained

1 tsp. salt

1/2 tsp. cayenne pepper

Pat rainbow trout fillets with a paper towel and place in flat baking dish. Melt butter in sauce pan and sauté the green onions, parsley and garlic until tender. Add lemon juice, mushrooms, artichoke hearts, salt and pepper. Cook for a few minutes until heated thoroughly. Pour sauce over the filets and bake in 325 degree F oven for about 18 minutes or until fish flakes with a fork. Serves 4.

Smoked Rainbow Trout

1.5 gallons water

1.25 cups salt

5 lbs trout fillets

1 lb hickory chips

Dissolve salt in one gallon water. Place fish in salt water and marinate in refrigerator for one hour.

Remove trout, rinse and dry thoroughly. In two quarts water, soak hickory chips for several hours or overnight. Store in cool place while soaking.

Use a covered grill (charcoal, gas or electric); low heat. Cover heated coals with 1/3 of the hickory chips. Place fish, skin-side down, on well-greased grill about 4 to inches from coals. Close grill hood and open vent to circulate smoke. Add additional hickory chips as necessary.

Smoke trout at 105ºF to 175º F approximately 1 hour or at 200ºF 30 to 40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork.

Serves 6.

Crabmeat & Prawn Stuffed Trout

4 whole trout

1/2 lb. small shelled prawns

1/2 lb. white crabmeat

4 fresh rosemary sprigs

2 tomatoes, skinned, seeded & diced

1 onion, finely chopped

2 cloves garlic, minced

1/4 cup fine bread crumbs

Salt and pepper

Clean the trout under cold running water and set aside.

Dice the onion, cube the tomato, mince the garlic and mix with the crabmeat and prawns. Set aside. Sprinkle, the salt and pepper to taste, inside of each fish. Place a sprig of rosemary inside each fish. Spoon the crabmeat, prawn, tomato, onion and garlic evenly inside each of the fish. Fish may be sewn shut, using a high quality thread to hold together if required. Sprinkle breadcrumbs evenly over each fish. Place uncovered under the grill for 10 minutes each side, or until done. You may wish to bake uncovered in a preheated oven 200 C (400F, gas mark6) for approximately 20 / 25 minutes. This dish is nice served with fresh boiled baby potatoes and green vegetables like broccoli, brussel sprouts or peas. Alternatively, you may wish to serve with a nice fresh green salad and cold potato salad and lemon wedges. The choice is yours.

Rainbow Trout & Prawn Risotto

4 Rainbow Trout Fillets, cooked and flaked

(2oz) Margarine

1 Onion Chopped

(6oz) Long Grain Rice with Wild Rice (or Brown Rice)

(4oz) thawed, frozen Prawns

(1 Pint) Water

1 Red Pepper chopped

2 sticks Celery chopped

1 Carrot chopped

2 tbsp chopped Parsley

2 Spring onions chopped

Freshly ground Pepper

Melt the margarine and fry the onion gently. Add the rice and lightly toss until all the grains are oiled. Add the water, prawns and all the vegetables (except the spring onions) and season. Bring to the boil. Simmer, stirring occasionally, with the lid off until all of the liquid is almost absorbed and the rice is cooked (add a little more water if necessary). Add the trout, margarine, spring onion and herbs and heat through. Serve immediately sprinkled with parsley. This is a complete meal and requires no accompaniments. Serves 4 Preparation - 20 minutes Cooking Time - 20 to 30 minutes 387 calories / 19g fat - per portion

Preheat oven to 350 degrees. In a small bowl, stir together the bread crumbs, herbs, and salt and pepper to taste. Place the fish pieces on waxed paper. With your hands, generously rub the oil on both sides of the fish. Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it adheres. Place the fish on a cake rack in a roasting pan. Roast until the fish just flakes, 10 to 15 minutes. To crisp the top, turn the oven to broil and place the fish under the broiler for about 2 minutes. Transfer to a serving platter and serve immediately. Note: This may be prepared 4 hours in advance through step 3 (except for preheating the oven) and refrigerated. Serves 4.

Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions and place in a greased baking dish. Arrange tomato and cucumber slices on top of the fish. In a saucepan, cook onion, green pepper and minced garlic in butter until onion is tender but not brown. Remove from heat and stir in parsley, wine, lemon juice and marjoram. Spoon sauce over the fish. Bake in an oven preheated to 375¡F for 20 to 25 minutes or until fish begins to flake easily with a fork. Serves 6.

South Carolina Striped Bass

Ingredients:

2 Striped Bass Fillets

1 cup white corn meal

1 cup all purpose flour

2 cups buttermilk

Lemon Pepper seasoning, to taste

Directions:

1. Preheat oil in fryer or Dutch oven over medium-high heat.

2. Cut bass into nuggets, place in a bowl with buttermilk and allow to soak

(refrigerated) for at least four hours.

3. Drain buttermilk, but do not rinse fish.

4. Combine corn meal and flour in a zipper top plastic bag.

5. Add fish pieces to the flour mixture a few at a time, shaking bag regularly to coat. 6. Remove fish nuggets and carefully place into hot oil. 7. Fry for 3-5 minutes or until golden brown. 8. Remove from oil, drain, and sprinkle with lemon pepper seasoning

Fried Stripers

Season moist fillets to taste and place in a zip-lock bag with cornmeal. Zip up and shake to coat. Fry in hot oil until golden brown & fish is white and flaky inside.

One variation we really like is to season the fillets, then coat them in a bowl with mustard, add a couple of drops of Louisiana hot sauce, then coat and fry as described above.

You may want to add a little extra salt when seasoning, as frying seems to remove some of it.

We use peanut oil for frying fish. It holds up well and is reusable. Just try to keep it from overheating (when it smokes), and you can clean it by frying French fries last, then strain it when cool to remove the cornmeal and crumbs, put it back in original container and keep in freezer until next time.

Baked Striper With Bleu Cheese Dip

1 medium shallot (diced)

1/2 teaspoon garlic powder

1 teaspoon dried parsley

1/2 teaspoon Old Bay Seasoning

4 tablespoons pickled jalapenos (chopped)

1 medium tomato (chopped)-summer tomatoes are the yummiest

16 oz Bleu Cheese Salad Dressing

1/4 cup whipped cream cheese 3/4 cup cooked striper (finely shredded)

Striper Preparation (Foil Steamed):

Remove skin and all dark meat, then place filets in foil packet Drizzle with fresh lemon juice Lightly salt and pepper Sprinkle 1 tablespoon of dried parsley over filets Seal packet tightly-cook 425 degrees for about 20 minutes. Cooking time will vary with thickness of filets. Fish should flake easily. In medium bowl, combine bleu cheese dressing and cream cheese. Fold in cream cheese, being careful not to break up bleu cheese chunks. Add seasonings, then shallots, tomatoes and jalapenos. Finally, fold in shredded striper.

Splash with lemon or lime juice and coat with Old Bay Seasoning. Cover fillets with several thin slices of sweet onions. Take whole canned tomatoes, half them and place two halves over each portion. Sprinkle lightly with a touch of Old Bay or Seasoning Salt, and sprinkle with sweet basil (fresh or dried).

Bake for 25 to 35 minutes at 375 degrees. Serve over rice.

(Note:ALL Striper meat is done when the meat turns "white.") A very impressive presentation at any meal.

Baked Striped Bass in White Wine

Serves 4 to 5

11/2 lbs. striped bass fillets

Salt and pepper

2 tablespoons fresh lemon juice

21/2 tablespoons margarine

1/2 cup chopped onion

1/2 cup dry white wine

1/4 cup water

1/2 cup chopped fresh mushrooms

1 tablespoon chopped parsley

1 teaspoon minced garlic

1/8 teaspoon dried marjoram

1/8 teaspoon dried thyme

1/8 teaspoon cayenne pepper

Sprinkle fish with salt, pepper and 2 teaspoons lemon juice.

Lightly grease a baking dish or pan.

Place chopped onions and wine in pan.

Place fish on top and dot with small pats of remaining margarine.

Bake at 425 for 12 to 15 minutes, or until fish flakes easily with a fork.

Baste once or twice with pan juice.

While the Striper is baking, combine remaining lemon juice, water, mushrooms, parsley, garlic, marjoram, thyme and cayenne in small saucepan.

Bring to a boil and reduce by half.

When fish is done, add pan juice and continue cooking until sauce is thick and bubbly.

While you are cooking,watch a movie

fish cooking

Fishing Fun

Barbeque Anyone

Fly Fishing hot spots

Directions for smoked fish

Brine your fish with this basic brine solution:

1/2 cup non-iodized salt

1/2 cup sugar

1 quart water

Stir until completely dissolved Place fish in the solution, being careful to insure that the fish is completely covered with the brine and place in the refrigerator. Thick chunks of 1" or more should be in brine 8 to 12 hours. Thin chunks of less than 1" 6 to 8 hours is sufficient.

Remove fish from brine and rinse each piece under cold water. Gently pat dry and lay pieces on paper towel to air dry for one hour. (After one hour you will notice the fish has a glazed film on it. This is called the Pellicle which is a normal and desired result of the brining process). When the fish is sticky to the touch it is ready.

Smoke fish for about 2 hours at 200 F. Use your favorite wood chips or chunks when smoking and experiment to find the taste that best suits your taste. Hickory, Alder, Apple and Cherry or combinations of these work well. Add wood chips about every 30 minutes if necessary (depending on how much smoke taste you want.

To cut down on smoking time, remove skin from fish before putting in brine, then place fish in cheese cloth after the brine process (this helps get rid of fish oils faster and cuts your smoking time by about 1/4).

My favorite smoked fish are;

Salmon

Trout

Smelt

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